Salmon en Papillote with Ginger & Soy

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Serves 4

Preparation 15 mins

Cooking 20 mins

Salmon en Papillote with Ginger & Soy

Ingredients

The French method of cooking 'en papillote,' or 'in the bag'
creates a steaming effect that infuses the fish with the
surrounding flavours. In this case the flavours are eastern
inspired: soy, mirin and ginger; a perfect combination with salmon.
What's more, the entire dish takes just 35 minutes to make, so it's
a great midweek meal.

4 salmon fillets (about 250g/8oz each)

8cm (3in) piece ginger, peeled and very thinly sliced

3 spring onions, thinly sliced

15 mangetouts, finely sliced

Soy sauce

Mirin

Steamed rice, to serve

Lemons, quartered, to serve

Method

Heat the oven to 180°C (gas mark 4). Place a fillet in the
middle of a 30x40cm (12x16in) double layer of non-stick baking
paper. Scatter over a quarter of the ginger, spring onions and
mangetouts and drizzle each fillet with 1tbsp soy sauce and 1tsp
mirin. Join the paper sides in the middle and fold together,
pleating to enclose. Fold ends over several times, then staple to
secure; it should be airtight. Transfer the parcel to an oven tray.
Repeat with the remaining fish.

Bake for 20 minutes. Place the parcels on plates, leaving
guests to open their own. Serve immediately with steamed rice and
lemon wedges.

Top tips

These are good served with a little bowl of light soy sauce and
chopped spring onions.